Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (1): 229-235    DOI: 10.13995/j.cnki.11-1802/ts.024899
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
不同品种绵羊肉品质比较与分析
王芳1,2, 王宏博1,2, 席斌1,2, 杨晓玲1,2, 李维红1,2, 高雅琴1,2*
1(中国农业科学院 兰州畜牧与兽药研究所,甘肃 兰州,730050)
2(农业部畜产品质量安全风险评估实验室,甘肃 兰州,730050)
Comparison and analysis of meat quality of different breeds of sheep
WANG Fang1,2, WANG Hongbo1,2, XI Bin1,2, YANG Xiaoling1,2, LI Weihong1,2, GAO Yaqing1,2*
1(Lanzhou Institute of Animal Husbandry and Pharmaceutical Science,Chinese Academy of Agricultural Sciences, Lanzhou 730050, China)
2(Quality Safety Risk Assessment of Animal Products(Lanzhou), Ministry of Agriculture, Lanzhou 730050, China)
下载:  HTML   PDF (1475KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为研究不同绵羊品种的肉品质,以藏羊、乌珠穆沁羊、湖羊为研究对象,参考国标测定其基本物理指标、营养成分、氨基酸和脂肪酸,并进行分析比较。结果表明,藏羊肉熟肉率为64.74%,极显著高于乌珠穆沁羊肉(P<0.01),蛋白质含量最高,为19.45%;乌珠穆沁羊肉剪切力为61.03 N,极显著高于其他2种羊肉(P<0.01),水分含量最高为76.42%;湖羊肉中灰分含量、脂肪含量极显著高于藏羊肉和乌珠穆沁羊肉(P<0.01)。藏羊肉、乌珠穆沁羊肉和湖羊肉中必需氨基酸占总氨基酸的比例分别为41.41%、39.90%和40.59%,其中藏羊肉更接近标准蛋白氨基酸指数。藏羊肉、乌珠穆沁羊肉和湖羊肉中饱和脂肪酸/不饱和脂肪酸分别为 0.85、1.07、0.88,均接近于营养协会推荐人体摄入脂肪酸的组成比例1∶1。结果显示,藏羊肉在食用品质、营养品质以及氨基酸和脂肪酸的构成比例等方面都表现出较好的品质。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
王芳
王宏博
席斌
杨晓玲
李维红
高雅琴
关键词:  藏羊肉  乌珠穆沁羊肉  湖羊肉  营养品质  脂肪酸  氨基酸    
Abstract: The study was conducted to evaluate the effect of different sheep (Tibetan sheep, Ujumqin sheep and Hu sheep) on physical indexes, nutrition ingredients, amino acids and fatty acids according to the national standard.The results showed that the cooking hooding percentage of Tibetan mutton was 64.74%, which was significantly higher than that of the other two types of mutton (P<0.05) and the protein content was the highest (19.45%).The shear force of Ujumqin mutton was 61.03 N, which was significantly higher than that of the other two types of mutton (P<0.01) and the water content was the highest (76.42%).The ash content and fat content of Hu mutton were significantly higher than those of Tibetan mutton and Ujumqin mutton (P<0.01).The proportion of essential amino acids in total amino acids in Tibetan mutton, Ujumqin mutton and Hu mutton were 41.41%, 39.90% and 40.59%, respectively.The SFA/UFA ratios were 0.85, 1.07 and 0.88 respectively, which were close to the 1∶1 fatty acid composition ratio recommended by the Nutrition Association.In conclusion, Tibetan mutton showed good meat quality in terms of eating quality, nutritional quality and the composition ratio of amino acids and fatty acids.
Key words:  Tibetan mutton    mmutton    hu mutton    nutritional quality    fatty acid    amino acid
收稿日期:  2020-06-30      修回日期:  2020-07-21                发布日期:  2021-02-03      期的出版日期:  2021-01-15
基金资助: 中央级公益性科研院所基本科研业务费专项基金项目(1610322020019)
作者简介:  硕士研究生(高雅琴研究员为通讯作者, E-mail:13609312788@163.com)
引用本文:    
王芳,王宏博,席斌,等. 不同品种绵羊肉品质比较与分析[J]. 食品与发酵工业, 2021, 47(1): 229-235.
WANG Fang,WANG Hongbo,XI Bin,et al. Comparison and analysis of meat quality of different breeds of sheep[J]. Food and Fermentation Industries, 2021, 47(1): 229-235.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024899  或          http://sf1970.cnif.cn/CN/Y2021/V47/I1/229
[1] 黄文颖.青海牧区高寒草甸草地放牧藏羊肉品质分析[J].肉类研究,2015,29(5):10-12.
HUANG W Y.Meat quality of Tibetan sheep grazed in alpine meadows in qinghai province[J].Meat Research,2015,29(5):10-12.
[2] 侯川川,马莲香,邱家凌,等.饲粮类型对育肥湖羊生长性能、屠宰性能和肉品质的影响[J].动物营养学报,2018,30(12):5 023-5 031.
HOU C C,MA L X,QIU J L,et al.Effects of different diet types on growth performance,slaughter performance and meat quality of fat[J].Chinese Journal of Animal Nutrition,2018,30(12):5 023-5 031.
[3] 樊懿萱,王锋,王强,等.发酵木薯渣替代部分玉米对湖羊生长性能、血清生化指标、屠宰性能和肉品质的影响[J].草业学报,2017,26(3):91-99.
FAN Y X,WANG F,WANG Q,et al.Effects of substitution of corn and fermented cassava residue in the diet on growth,carcass characteristics and meat quality of Hu lamb[J].Acat Prataculturac Sinica,2017,26(3):91-99.
[4] 都帅,尤思涵,包健,等.补饲精料对乌珠穆沁羊生产性能、屠宰性能和肉品质的影响[J].草业学报,2019,28(6):196-203.
DU S,YOU S H,BAO J,et al.Effects of different nutrition levels on growth performance,carcass characteristics and meat qualit of Wuzhumuqin lamb[J].Acat Prataculturac Sinica,2019,28(6):196-203.
[5] WILLIAMS P.Nutritional composition of red meat[J].Nutrition & Dietetics,2007,64(s4):S113-S119.
[6] 郑灿龙.羊肉的营养价值及其品质的影响因素[J].肉类研究,2003,17(1):47-48.
ZHEN C L.The nutritional value of mutton and its influencing factors on its quality[J].Meat Research,2003,17(1):47-48.
[7] MONSON F,SANUDO C,SIERRA I.Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef[J].Meat Science,2005,71(3):471-479.
[8] 辜雪冬,李娟,徐刚.品种和年龄对羊肉品质的影响[J].食品工业,2017(3):169-172.
GU X D,LI J,XU GANG.The influence of breed and age on the goat and sheep quality[J].The Food Industry,2017(3):169-172.
[9] 中华人民共和国国家卫生和计划生育委员会.GB 5009.3—2016食品中水分的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of PRC.GB 5009.3—2016 Determination of moisture in foods[S].Beijing:Standards Press of China,2016.
[10] 中华人民共和国国家卫生和计划生育委员会.GB 5009.4—2016食品中灰分的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of PRC.GB 5009.4—2016 Determination of ash in foods[S].Beijing:Standards Press of China,2016.
[11] 中华人民共和国国家卫生和计划生育委员会.GB 5009.5—2016食品中蛋白质的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of PRC.GB 5009.5—2016 Determination of protein in foods[S].BeiJing:Standards Press of China,2016.
[12] 中华人民共和国国家卫生和计划生育委员会.GB 5009.6—2016食品中脂肪的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of PRC.GB 5009.6—2016 Determination of fat in foods[S].BeiJing:Standards Press of China,2016.
[13] 中华人民共和国国家卫生和计划生育委员会.GB 5009.124—2016食品中氨基酸的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of PRC.GB 5009.124—2016 Determination of amino acid in foods[S].BeiJing:Standards Press of China,2016.
[14] 王建忠,师希雄,李雪茹,等.甘南欧拉藏羊脏器脂肪酸与氨基酸测定及营养评价[J].食品与发酵工业,2019,45(20):256-261.
WANG J Z,SHI X X,LI X,et al.Determination and nutritional evaluation of fatty acids and amino acids in offals of Gannan Oula Tibetan sheep[J].Food and Fermentation Industries,2019,45(20):256-261.
[15] 中华人民共和国国家卫生和计划生育委员会.GB 5009.1168—2016食品中脂肪酸的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of PRC.GB 5009.168—2016 Determination of fat acid in foods[S].Beijing:Standards Press of China,2016.
[16] 张剑,初芹,张尧,等.鸡宰后屠体pH值影响因素及其变化规律的研究[J].中国家禽,2014,36(11):26-29.
ZHANG J,CHU Q,ZHANG Y,et al.Influence factors and variation rule of pH value in chicken carcass[J].China Poultry,2014,36(11):26-29.
[17] 陈松,冯月荣,曹淑萍.pH值对屠宰肉品质的影响[J].肉类工业,2009,6:21-23.
CHEN S,FEN Y R,CAO S P.Effects of pH value on quality of slaughter meat[J].Meat Industry,2009,6:21-23.
[18] 朱宏星,孙冲,王道营,等.肌红蛋白理化性质及肉色劣变影响因素研究进展[J].肉类研究,2019,33(6):55-63.
ZHU H X,SUN C,WANG D Y,et al.Progress in the physicochemical properties of myoglobin and factors influencing meat color stability[J].Meat Industry,2019,33(6):55-63.
[19] 孙劲松,王雪,高昌鹏,等.不同铜水平饲粮对舍饲滩羊生长性能,屠宰性能及肉品质的影响[J].动物营养学报,2019,31(6):2 927-2 932.
SUN J S,WANG X,GAO C P,et al.Effects of diets with different copper levels on growth performance,slaughter performance and meat[J].Chinese Journal of Animal Nutrition,2019,31(6):2 927-2 932.
[20] 张玉伟,罗海玲,贾慧娜,等.肌肉系水力的影响因素及其可能机制[J].动物营养学报,2012,24(8):1 389-1 396.
ZHANG Y W,LUO H L,JIA H N,et al.Effect factors of water holding capacity of meats and its potential mechanism[J].Chinese Journal of Animal Nutrition,2012,24(8):1 389-1 396.
[21] 汝医,胡鹏,王守经,等.蒸煮时间对羊肉嫩度及其营养组分的影响[J].食品工业,2015,36(3):233-235.
RU Y,HU P,WANG S J,et al.Effect of cooking time on tenderness and nutrition component of mutton[J].The Food Industry,2015,36(3):233-235.
[22] 王琳琳,陈炼红,韩玲,等.茶多酚对宰后牦牛肉线粒体细胞凋亡和肌肉嫩度的影响[J].农业机械学报,2019,50(10):352-359;366.
WANG L L,CHEN L H,HAN L,et al.Effects of tea polyphenols on mitochondrial apoptosis and meat tenderness in post-mortem yak meat[J].Transactions of the Chinese Society for Agricultural Machinery,2019,50(10):352-359;366.
[23] 潘兴云,薛妍君,蒋林惠,等.肉多汁性的研究及核磁共振技术在多汁性检测中的前景[J].科技信息,2010(24):6-7.
PAN X Y,XUE Y J,JIANG L H,et al.The research of meat juiciness and the prospect of nuclear magnetic resonance in the detection of meat juiciness[J].Science & Technology Information,2010(24):6-7.
[24] 马美湖,葛长荣,罗欣.动物性食品加工学[M].北京:中国轻工业出版社,2003.
MA M H,GE C R,LUO X.Animal-food processing[M].BeiJing:China Light Industry Press,2003.
[25] 李述刚.南疆主要地方品种绵羊肌肉营养成分测定研究[D].武汉:华中农业大学,2009.
LI S G.Study on the nutritious components determination among Major local breed sheep in south region of Xinjiang[D].Wu Han:Hua Zhong Agricultural University,2009.
[26] 张楠,朱子雄.永昌蘑菇羊与甘南藏羊肉品质比较[J].食品工业科技,2018,39(6):82-85.
ZHANG N,ZHU Z X.Comparison for the quality of mutton from Yongchang sheep fed mushroom stalk and Gannan Tibetan sheep[J].Science and Technology of Food Industry,2018,39(6):82-85.
[27] 王莉梅,梁俊芳,王德宝,等.自然放牧条件下不同月龄乌珠穆沁羊的肉品质分析[J].食品科技,2018,39(12):25.
WANG L M,LIANG J F,WANG D B,et al.Effect of different age on meat quality in Ujumqin sheep under natural grazing condition[J].Food Science and Technology,2018,39(12):25.
[28] KAUR L,MAUDENS E,HAISMAN DR,et al.Microstructure and protein digestibility of beef:The effect of cooking conditions as used in stews and curries[J].LWT-Food Science and Technology,2014,55(2):612-620.
[29] JEONG-DAE K,SANTOSH P L.Amino acid composition of whole body tissue of Atlantic halibut (Hippoglossus hippoglossus),yellowtail flounder(Pleuronectes ferruginea)and Japanese flounder (Paralichthys olivaceus)[J].Aquaculture,2000,187(3):367-373.
[30] REDMOND H P,STAPLETON P P,NEARY P,et al.Immunonutrition:the role of taurine[J].Nutrition,1998,14(7-8):599-604.
[31] BURLINGAME B,NISHIDA C,UAUY R,et al.Fats and fatty acids in human nutrition:Introduction[J].Annals of Nutrition and Metabolism,2009,55(1-3):5-7.
[32] YAQOOB P.Monounsaturated fatty acids and immune function[J].European Journal of Clinical Nutrition,2002,56(3):9-13.
[33] BHQTTACHARYA A,BANU J,RAHMAN M,et al.Biological effects of conjugated linoleic acids in health and disease[J].Journal of Nutritional Biochemistry,2006,17(12):789-810.
[34] BECKER W,ANDERSSEN S A,FOGELHOLM M,et al.NNR 2012:nordic nutrition recommendations-integrating nutrition and physical activity[J].Annals of Nutrition and Metabolism,2013,63:897-897.
[35] WILLIAMS P.Nutritional composition of red meat[J].Nutrition & Dietetics,2007,64:S113-S119.
[36] 程义勇.《中国居民膳食营养素参考摄入量》2013修订版简介[J].营养学报,2014,36(4):313-317.
CHENG Y Y.Brief introduction of 2013 revised edition of Chinese dietary nutrient reference intake[J].Acta Nutrimenta Sinica,2014,36(4):313-317.
[37] WILLIAMS C M.Dietary fatty acids and human health[J].Annales De Zootechnie,2000,49(3):165-180.
[38] CONNOR W E.Importance of n-3 fatty acids in health and disease[J].The American Journal of Clinical Nutrition,2000,71(1):171-175.
[39] CHRISTOPHERSEN O A,HAUG A.Animal products,diseases and drugs:a plea for better integration between agricultural sciences,human nutrition and human pharmacology[J].Lipids in Health and Disease,2011,10(1):16.
[40] ENNSER M,RICHARDSON R I,WOOD J D,et al.Feeding linseed to increase the n-3 PUFA of pork:fatty acid composition of muscle,adipose tissue,liver and sausages[J].Meat Science,2000,55(2):201-212.
[1] 王迪, 王智荣, 陈湑慧, 宋军, 孔祥兵, 陈本开, 阚建全. 不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究[J]. 食品与发酵工业, 2021, 47(9): 91-99.
[2] 钱韻芳, 林婷, 曹维, 叶晶鑫, 谢晶, 杨胜平. 模拟冷链流通中温度波动对腐败希瓦氏菌的生长及其腐败产物的影响[J]. 食品与发酵工业, 2021, 47(9): 100-106.
[3] 邵家威, 王明辉, 李青, 张桂香, 张炳文, 鲁佩杰. 芝麻油品质评价体系的构建[J]. 食品与发酵工业, 2021, 47(9): 335-342.
[4] 潘科, 李琴, 方仕茂, 戴宇樵, 冉乾松, 刘忠英, 杨婷. 贵州代表性茶树品种茶青萎凋期游离氨基酸动态分析及评价[J]. 食品与发酵工业, 2021, 47(8): 82-89.
[5] 魏祖晨, 赵顺鑫, 周浓, 谷文超, 陈妍斌, 陈群辉, 张华. 响应面法优化浙贝母氨基酸提取工艺及含量测定[J]. 食品与发酵工业, 2021, 47(8): 180-188;196.
[6] 叶颖慧, 别致, 唐凌轩, 田燕. 食品中含硫氨基酸含量测定前处理条件的研究[J]. 食品与发酵工业, 2021, 47(8): 236-242.
[7] 朱慧越, 邹仁英, 许梦舒, 王琳琳, 田培郡, 陈卫, 王刚. 短链脂肪酸-酰化淀粉对小鼠抑郁样行为的缓解及机制[J]. 食品与发酵工业, 2021, 47(6): 26-33.
[8] 张维, 付复华, 罗赛男, 赖灯妮, 朱向荣, 张群. 湖南红心猕猴桃品种品质评价及综合分析[J]. 食品与发酵工业, 2021, 47(5): 201-210.
[9] 乔俊, 支彩艳, 陈志文, 宋洁, 赵建国. 野生和人工栽培羊肚菌营养价值对比分析[J]. 食品与发酵工业, 2021, 47(5): 211-216.
[10] 鲜双, 姜林君, 李艳兰, 钟恒艳, 白毅, 颜佳钊, 罗小敏, 鲜小静, 王晰岚, 陈安均. 不同方式发酵的哈密瓜幼果泡菜理化特性和氨基酸含量分析[J]. 食品与发酵工业, 2021, 47(5): 224-230.
[11] 殷娴, 邵蕾娜, 廖永红, 王凤寰. 微生物富集有机硒研究进展[J]. 食品与发酵工业, 2021, 47(5): 259-266.
[12] 李丹丹, 谢盛莉, 马良, 侯勇, 付余, 张宇昊. 水溶性蚕蛹蛋白功能特性探究[J]. 食品与发酵工业, 2021, 47(4): 7-14.
[13] 乐彩虹, 陶宁萍, 徐逍. 暗纹东方鲀鱼皮胶原蛋白肽脱苦前后苦味物质的变化[J]. 食品与发酵工业, 2021, 47(4): 87-95.
[14] 朱文政, 徐艳, 刘薇, 王秋玉, 沙文轩, 周晓燕, 杨章平. 烹制时间对狮子头营养品质和挥发性风味物质的影响[J]. 食品与发酵工业, 2021, 47(4): 208-214.
[15] 邹仁英, 朱慧越, 许梦舒, 田培郡, 张灏, 赵建新, 陈卫, 王刚. “精神益生菌”对慢性应激诱导的抑郁和便秘症状的缓解及机制研究[J]. 食品与发酵工业, 2021, 47(3): 1-9.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn